Cooking Recipes


The traditional form of makizushi is often simply referred to as “sushi” by general Japanese food enthusiasts. This style is the most common in the western world.

Form of Makizushi

Makizushi refers to rolled sushi that contains thin strips of fish, other seafood or vegetables surrounded by sushi rice and sheets of nori seaweed. Using a bambo mat, makizushi is carefully rolled into a cylinder and then typically cut into smaller pieces.

The Form of Makizushi: Different Styles of This Sushi Type

Makizushi is a distinct form of sushi, but within this category, four common sub-styles are available:
• Futomaki: The largest type of makizushi, these rolls usually contain two or more ingredients and are popular in America. One of the most popular futomaki roll features crab, avocado and cucumber.
• Hosomaki: This style is the simplest form of makizushi, as thin rolls of nori–typically a half sheet–are filled with rice and a single ingredient. Designed to be eaten in one bite, common ingredients in hosomaki include tuna or cucumber.
• Temaki: These hand rolls are cone-shaped sushi and wrapped in nori. They’re open on one end, much like a sandwich wrap. Don’t wait too long to eat your temaki sushi, as the nori seaweed can absorb moisture and become flimsy.
• Uramaki: These rolls are served “inside-out”, compared to traditional makizushi standards. The rice is on the exterior of the roll, while the nori is between the rice and the neta (toppings). Sometimes uramaki is covered in sesame seeds.

Eating Sushi: Making Makizushi at Home

To make makizushi at home, you need a bamboo mat, cutting board, sharp knife and ingredients, such as sushi rice, nori seaweed and neta. Common neta include tuna, salmon, avocado and cucumbers. Chefs include a dash of wasabi to add flavor and spice.
First roast the sheets of nori, then lay one on the bamboo mat. A half sheet of nori will often do the trick. Wet your hands and evenly place the sushi rice on the seaweed sheet about half a centimeter thick.
Leave a margin around the perimeter of the seaweed. Next, lay down your ingredients length-wise across the center of the rice and seaweed.
Roll the bamboo mat and the seaweed with your thumb and index finger, applying equal pressure and compressing the roll as you go. When your makizushi cylinder is complete, cut it in six to eight equal parts.
An introduction to sushi will inform you of ways to approach these styles.

 Posted on : September 18, 2013